Christmas Wreath Bread with Homemade Pesto (GF)

christmas wreath bread twisted with homemade pesto

Christmas Wreath Bread with Homemade Pesto (GF)

This savory wreath bread is designed to be both beautiful and practical. Soft, pull-apart dough is twisted with pesto, shaped into a sturdy wreath, and baked until golden so it holds its form and tears cleanly at the table. If you want a festive bread that looks impressive without complicated techniques, this one delivers.

Prep Time10

Cook Time40

Dough Chilling & Resting Time1 15

Total Time2 5

Course: Appetizer

Cuisine: American

Keyword: bread wreath, christmas wreath bread, gluten free bread

Servings: servings

Ingredients

Bread

2½ cups gluten free bread flour NOT regular gluten free flour
1¼ tsp instant yeast
1½ tsp sea salt
1/2 tsp baking powder
2/3 cup water at room temperature
1/2 cup milk of your choice
1 egg
3 tbsp butter melted
1 whisked egg for egg wash

Pesto

2 cups basil
1/3 cup toasted pine nuts
2 tbsp lemon juice
1 garlic clove
1 tsp sea salt
1/4 tsp ground black pepper
1/4 cup grated parmesan
1/4 cup olive oil

Instructions

In a stand mixer bowl add bread flour, instant yeast, salt, and baking powder. Mix with the paddle attachment on the stand mixer.
2½ cups gluten free bread flour, 1¼ tsp instant yeast, 1½ tsp sea salt, 1/2 tsp baking powder
Run the mixer on low, then add the water, milk, egg, and melted butter. Increase the speed to medium for 2-3 minutes.
2/3 cup water at room temperature, 1/2 cup milk of your choice, 1 egg, 3 tbsp butter
Using a spatula to scrape the sides of the bowl, then cover with a plastic wrap. Refrigerate for 30 minutes.
While the dough is firming up, add basil, pine nuts lemon juice, garlic, salt, and pepper in a food processor. Process until finely chopped, then while it's running, drizzle olive oil until a thick paste is formed. Set aside.
2 cups basil, 1/3 cup toasted pine nuts, 2 tbsp lemon juice, 1 garlic clove, 1 tsp sea salt, 1/4 tsp ground black pepper, 1/4 cup grated parmesan, 1/4 cup olive oil
Place a parchment paper down, then place the dough on toe. Dust flour on a rolling pin, then roll the dough into a rectangle about 9x15 inches.
Spread the pesto on top evenly.
Roll the dough into a log from the long side, using the parchment on the bottom to help lift the dough.
Cut the log in half lengthwise so you see strips of pesto on the cut side.
With the cut side facing up, twist the two halves together so it's a long twisted log.
Connect the two ends together to create a wreath. Transfer to a baking dish along with the parchment paper. Cover with a plastic wrap and let this rise for 45 minutes. Preheat the oven to 350 degrees F.
Remove the plastic wrap, brush the top with egg wash, then bake for 35-40 minutes until golden brown. Enjoy warm, drizzled with or dipped in olive oil, salt, and/or parmesan.
1 whisked egg

Video

Notes

This twisted bread wreath holds its shape best when the dough is slightly chilled before rolling. If the dough feels sticky or loose, return it to the refrigerator briefly.
When twisting, keep the cut sides facing up so the layers stay visible. Pinching the ends together firmly prevents the wreath from opening while baking. Baking the wreath free-form on parchment allows even browning without crowding.

Nutrition